Herb-Stuffed Eggplant

We stumbled upon this recipe on one of those nights when we were determined to serve eggplant and at a loss as to how we were going to prepare it. Dozens of times since we have returned to the recipe, and each time we were convinced that this is as good as eggplant gets. (We should confess here that as adolescents we were convinced that eggplant never gets better than disgusting. Need we say more as to why we are not overwhelmed by the "wisdom of the young"?)

1. Preheat oven to 350^o.
   
   
2. Mix together the herbs and garlic.
   
   
3. Cut the eggplant in half, lengthwise. In the flesh of each half, cut two long slits, being careful not to pierce the skin. Stuff the slits with the herb-garlic mix. Season each half with the salt and pepper, and drizzle a tablespoon of oil over each.
   
   
4. Bake the eggplant for 30 minutes. Serve hot.

4 servings   

Source: The Silver Palate Cookbook